Department: Family and Consumer Sciences
Description: Principles, techniques, and standards for procuring, storing, and producing food in batch/quantity for group, institutional and commercial feeding.
Credit Hours: 4
Prerequisites: Not for credit if earned credit in FCS 319
Graduate Level Course: This course is approved for graduate credit
Dates: 01/16/2024 - 05/04/2024
Location: Turner Hall 208 (TUR 208)
Instructor: Amy Bardwell
Materials Fee: $25.00
Course Specification: Majors Only
Textbook Special Instructions: Students are also expected to have a lab coat and slip resistant shoes for this class.